peanut butter & jelly crostata

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Take your familiar childhood flavors to the next level with this delicious peanut butter & jelly crostata! It features a peanut butter shortbread crust enveloping a filling of Welch’s NEW Concord Grape Chia Fruit Spread!

Hello, dear friends! So we’re halfway through January, which means basically everyone who’s in school is currently back at school {including myself. wah!}. Nowadays, as an insanely busy PA student who sadly has to sit for like 8hrs+ a day, I have to meal plan and eat boring salad and all that stuff. But, let’s be honest, there’s many occasions where I’d rather be eating a PB&J sandwich at lunch! I paired up with Welch’s today to take the quintessential childhood combo, and elevate it to delicious dessert status. Say hello to this Peanut Butter & Jelly Crostata, made with Welch’s new Concord Grape Chia Fruit Spread!

Yes, you read that correctly… Welch’s now has a new, better than ever version of their classic grape fruit spread, with chia added in! Chia is such a superfood and healthy living staple, and it adds such a delicious, unique texture to the fruit spread. There’s more than 700 chia seeds in every serving! The fruit spread is also natural, made with real sugar {no high-fructose corn syrup or artificial sweeteners}, and non-GMO. It was absolutely scrumptious with the peanut butter crust in this crostata, but I imagine it would be just as perfect inside a classic sandwich!

Before I got to baking, I headed to Kroger to grab the necessities! I found the Welch’s Chia Fruit Spread in both strawberry and concord grape flavors in the aisle with the jams and jellies. My store even had $2 off coupons on the jars, which was awesome! If you don’t have a Kroger near you, you can find the chia fruit spread at other stores including Walmart, Publix, and Shoprite. Be sure to grab peanut butter, butter, flour, and sugar for the crust while you’re shopping!

Crostata is a classic Italian dessert that’s traditionally made with a buttery shortbread crust and a jam filling. I have fond memories of making {and eating!} lots of crostata with both my grandma and my mom growing up! This peanut butter & jelly crostata is basically a combination of all sorts of childhood comfort foods. The crust is crisp and tender, with a smooth peanut buttery flavor. The fruit spread filling is perfectly sweet, with a nostalgic grape flavor and lots of texture thanks to the chia! Altogether, it’s a perfect match!

I will give you a disclaimer that while this peanut butter crust is delicious, it is quite crumbly so handle with care! I had my heart set on the lattice pattern for this peanut butter & jelly crostata, which ended up super cute. But… don’t be fooled because that sucker was tricky to put together! If you’re not as committed to the classic lattice, I think cutting out shapes with cookie-cutters and setting them on top of the concord grape fruit spread would be just as cute and much easier!

In the bowl of a stand mixer, beat together the butter, peanut butter, white sugar, and brown sugar until light and fluffy. Add in the vanilla and heavy cream.

Mix in the flour and salt until a dough forms.

Turn dough onto a clean work surface, form into a flat disc, and wrap in plastic wrap. Refrigerate for about 1 hour.

When ready to bake, preheat oven to 350F and grab a tart pan.

Unwrap your prepared dough, grab about ⅔ of it, and place it on a large piece of wax paper.

Using a rolling pin, roll out the dough on top of the wax paper to about ½" thickness until it's slightly bigger than your tart pan.

Place your tart pan, upside-down, on top of the rolled out dough, and using the wax paper to help, invert the dough into the pan. Press the dough into the pan and up the sides. If some pieces break off, simply press them back together!

Using a fork, prick the surface of the dough all over. Next, spread the Welch's Chia Concord Grape Fruit Spread evenly over the surface.

Knead the leftover dough back together, and use it to decorate the top of the crostata with lattice or cut out cookie shapes.

In a small bowl, beat 1 egg. Using a pastry brush, lightly brush the surface of the dough, and sprinkle with the turbinado sugar.

Bake in preheated oven for 40-45 minutes, until the surface is golden brown and crisp, and the fruit spread is bubbling.

Let cool slightly before cutting, and enjoy!

3.5.3226

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Welcome!

Hi! My name is Valentina and I'm The Baking Fairy!Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. Currently vegetarian/90% vegan but always improving :) I want to show people that vegan food is not just for vegans!